The Baciocca pie is a savory tart made with potatoes and onions — tasty and hearty, and easy to prepare.
Baciocca is a traditional specialty from the Apennines between Liguria and Emilia, especially in the mountain areas of Lunigiana and the province of Parma, where it originated as a peasant dish linked to rural life and the need to use simple, readily available ingredients. Its curious name comes from the dialect term “baciocca”, which indicates something rustic, compact and substantial — just like this preparation that combines potatoes, onions and other ingredients found in rural households and once represented a complete dish capable of feeding entire families during long working days in the fields. Today it is prepared not only at home but also at local fairs and typical trattorias.
Read how to make the Baciocca pie with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following savory pie recipes with potatoes:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Cooking time: 1 Hour
- Portions: 8 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups type 0 flour
- 5 eggs
- 3 tbsp water
- 2.2 lbs potatoes
- 1 onion
- 4.6 oz lardo
- 3/4 cup Parmesan (grated)
- extra virgin olive oil
- salt
Preparation of the Baciocca Pie
Start by preparing the dough.
In a bowl, add the flour and make a well in the center.
Add the water, one egg, a tablespoon of extra virgin olive oil and a teaspoon of salt and knead until you obtain a smooth dough.
Oil a bowl and place the dough inside, then brush the surface with a little oil and let it rest for one hour.Meanwhile, peel the potatoes, slice them thinly, collect them in a bowl and cover with cold water, letting them rest so they lose some starch.
Peel and chop the onion and chop the lardo as well.
In a large skillet, add four tablespoons of extra virgin olive oil, the chopped onion and lardo and let them cook over low heat for ten minutes.Drain the potatoes and add them to the skillet, stirring to coat them well with flavor, then season with salt and pepper and remove from the heat.
Beat the remaining eggs with the Parmesan in a large bowl.
Add the potatoes and mix thoroughly but gently so as not to break them.
After blotting the dough with a little paper towel to remove excess oil, roll out the prepared dough to line the bottom and sides of a 9.5-inch diameter tart pan and place it in the pan letting the edges hang out.Pour in the potatoes, level them and fold the edges of the dough over the filling.
Bake in a preheated static oven at 356°F for about forty-five minutes, until golden brown.
Remove from the oven, let cool slightly and serve your Baciocca pie.
Notes
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